Fudgy Peanut Butter Ricotta Pie Recipes

FUDGY PEANUT BUTTER RICOTTA PIE

Steps:

• Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
• Put crust in freezer and save rest for top of pie.
• With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
• Add ricotta cheese and mix for 1 additional minute on medium.
• In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
• Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
• Get out crust from freezer and scoop filling carefully into crust.
• Refrigerate for 1-2 hours.
• With fork, drizzle remaining melted chocolate chips over top and serve.

SWEET RICOTTA CHEESE PIE

Steps:

• Place the cheese in a strainer; drain for about 1 hour or until most of liquid has drained.
• Preheat oven to 425°.
• Combine all the ingredients except the egg whites; mix well.
• Beat the egg whites until firm, fold into batter until smooth.
• Pour into pie crusts.
• Bake 15 minutes and reduce oven to 350°; bake additional 25 minutes or until knife in center comes out clean.
• Cool on racks, then chill.
• The flavors improve a day after baking.

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

RICOTTA PIE

Steps:

• Combine all ingredients (except for pastry lined pie plates) in large bowl.
• Pile mixture into pie plates.
• Bake at 350°F for about a hour or until golden brown and set.

PEANUT BUTTER FUDGE PIE

Steps:

• Warm hot fudge sauce slightly in microwave.
• Spread onto bottom of graham cracker crust.
• Place in freezer for 10 minutes until you assemble the rest of the pie.
• Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
• Place on top of chilled hot fudge.
• Top with additional container of Cool Whip.
• Refrigerate.
• Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
• Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.

EASY PAT-IN PRESS-IN WHOLE WHEAT PIE CRUST - GRAHAM CRACKER SUB.

Steps:

• Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
• Press over bottom and sides of 9-inch pie plate.
• Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.